Raspberry Cake Filling Recipe
Im so excited to share this delicious raspberry filling recipe with you all! Finally I am sharing my cake filling recipes! Something soo many of you have been asking for and waiting on! Thank you all for being so patient with me! It sure took me some figuring out and a lot of experimenting to get these recipes right. I had to make sure they would also turn out amazing for anyone that tries them for the first time.
So the first cake filling I want to share is a raspberry filling! Now that summer is here I love all different types of filling that include fruits and berries. I don’t know about you guys but I always find a berry filling very refreshing on these hot summer days. Also I love to eat my cake cold, so definitely a refreshing treat.
This recipe is for a super delicious raspberry cake filling but it can easily be adapted for any fruit or berry. You can mix different berries or fruits for endless amazing flavor combinations!
You can use fresh or frozen raspberries. I actually prefer using frozen raspberry when making this filling but choose whatever option you have available. The end result will be equally amazing!
You do need to refrigerate this filling to keep it fresh. I like to cool it off until it has reached room temperature and then store it in the fridge until I am ready to use it. You can make this filling up to a week in advance. Just be sure to store it in the fridge and it will be just as delicious. You can also store it in the freezer for up to a month in an airtight container.
This raspberry cake filling also goes really well with my Yellow Cake which I share in another post! I hope you give this recipe a try! And let me know how it turns out for you!
Raspberry Cake Filling
Ingredients
- 3 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 1 Tbsp corn syrup
- 1 tsp lemon juice
- ½ cup water, divided
- 2 Tbsp corn starch
- ⅛ tsp salt
Instructions
- Wash and drain fresh raspberries (not necessary if they are frozen).
- Place raspberries, sugar, lemon juice, syrup, half of the water and salt in a saucepan and bring to a boil over medium heat.
- Reduce heat to medium-low and let the filling simmer for about 5 minutes.
- Turn off heat and remove the pot from the stove. Pour the filling in a ninja or immersion blender and break the berries up completely.
- Use a mesh sieve over a clean pot to strain out all of the raspberry seeds. Use the back of a large spoon to press all of the juice and pulp out of the seeds. Return to the sauce pan and bring back to a simmer.
- In a separate bowl make a slurry of the corn starch and the remaining water. Stir until the cornstarch is fully dissolved into the water.
- Mix the slurry into the berries and continue to simmer for another minute while constantly stirring.
- When the mixture starts to boil remove from heat and pour into a heat resistant container and cover with plastic wrap.
- Let it cool to room temperature. Then store in refrigerator for up to a week.